Three-berry crisp

Time 1 hour
Yields Serves 4
Three-berry crisp
(Los Angeles Times)

Heat the oven to 375 degrees. Cut small strawberries in half, large ones into quarters or even 8 pieces.


Combine the strawberries, blackberries, raspberries, sugar, tapioca and lemon juice in a large bowl. Stir with a rubber spatula until the ingredients are evenly mixed. Let the mixture stand 15 minutes so the tapioca softens.


While the fruit is standing, combine the brown sugar, flour, cinnamon, nutmeg and butter in a bowl. Use a pastry blender or work the butter into the dry ingredients with your hands until you have a coarse, crumbly mixture. There will still be clumps. Do not over-mix.


Divide the fruit mixture into 4 well-buttered 1-cup ramekins. Spoon the brown sugar crumble topping over the top of each, dividing it evenly.


Place the filled ramekins on a shallow baking pan (to catch any drips) and bake until the topping is lightly browned and the fruit is bubbly, about 35 to 40 minutes.


Use a spatula to lift the ramekins onto a wire rack. Allow the berry crisps to cool somewhat before serving. Serve warm.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.